Lock-n-Load Chicken Thighs
by Aimee Self
4 boneless, skinless chicken thighs
1 teaspoon minced garlic1 cup brewed Lock-n-Load Java Coffee Double Barrel Black
3 Tablespoons balsamic vinegar
2 Tablespoons fresh squeezed orange juice
2 Tablespoons honey
1 teaspoon Dijon mustard
2 teaspoons salt
2 teaspoons pepper
2 Tablespoons vegetable oil
¼ cup julienned carrots
¼ cup julienned scallions
Mix all ingredients except for the chicken, carrots and scallions in a bowl. Pour over the chicken and marinate at least overnight. Heat a large skillet over medium-high heat. Cook the chicken thighs in the skillet, about 7 minutes per side. Lower the heat, cover and finish cooking over low heat, another 5-10 minutes. Halfway through the cooking time, throw in the vegetables. Garnish the chicken with the sauteed carrots and scallions and serve with rice and a vegetable on the side.
2 Tablespoons fresh squeezed orange juice
2 Tablespoons honey
1 teaspoon Dijon mustard
2 teaspoons salt
2 teaspoons pepper
2 Tablespoons vegetable oil
¼ cup julienned carrots
¼ cup julienned scallions
Mix all ingredients except for the chicken, carrots and scallions in a bowl. Pour over the chicken and marinate at least overnight. Heat a large skillet over medium-high heat. Cook the chicken thighs in the skillet, about 7 minutes per side. Lower the heat, cover and finish cooking over low heat, another 5-10 minutes. Halfway through the cooking time, throw in the vegetables. Garnish the chicken with the sauteed carrots and scallions and serve with rice and a vegetable on the side.
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